- flour - 1 1/2 cups
- baking powder - 2 teaspoons
- cinnamon - 1/2 teaspoonfuls
- salt - 1/8 teaspoons (plus a pinch)
- large eggs - 2 pieces
- stick of unsalted butter, room temperature - 1 Piece
- light brown sugar - 1 cup
- milk - 1/2 cup
- blueberries - 450 Grams
- powdered sugar for sprinkling - To taste
1. Preheat the oven with a stand in the center to 190 degrees. Lubricate the cake pan and place on a baking tray. Mix in a bowl of flour, baking powder, cinnamon and 1/8 teaspoon of salt. Mixer in a large bowl to whip the egg whites with a pinch of salt into the foam. On another large bowl, whip butter and sugar at medium speed until creamy consistency. Add egg yolks and whisk for 2 more minutes. Reduce the speed of the mixer and add half the dry ingredients, then all the milk, and then the remaining dry ingredients, whisk after each addition. 2. Put a quarter of the whipped proteins in the dough and mix with a large rubber spatula. Gradually add the remaining proteins. Put the dough into the prepared form. Bake the cake in the oven for 35-40 minutes until golden brown, until a thin knife inserted into the center of the cake will go out clean. Put the form on the counter and allow the cake to cool in the form for about 30 minutes. 3. Then remove the cake from the mold, sprinkle with powdered sugar, cut into squares of 5 cm and serve warm. Store the cake at room temperature for 3 days. Also you can wrap the cake tightly and freeze it for up to 2 months.
Servings: 15